To make homemade dumplings tasty and not fall apart after cooking, you need to be able to cook the right dough for them. Moreover, adding eggs to it is not necessary at all. There are several interesting recipes with which you can make a cool and fairly elastic dough for dumplings without eggs in the conditions of home cooking.

Classic dough for dumplings without eggs

Dumplings dough is considered the simplest semi-finished product. Many housewives often cook it without the use of egg products. In order for the finished mass to be sufficiently dense and elastic, it is necessary to take into account two important rules during operation: use only high-quality ingredients and strictly observe the proportions.

The classic version of the test for dumplings without eggs provides for the presence of three main components that need to be taken in the following ratio:

  • 250 ml of warm water;
  • 480 g of wheat flour;
  • 10 g of salt.

The methodology for preparing the classic test is extremely simple:

  1. First, salt should be dissolved in warm water.
  2. Sift the flour, and then pour it into a bowl with a slide. In the center, make a small indentation.
  3. Pour salt water into the “funnel” and knead.
  4. Let the finished dough lie down a bit, wrapping it with cling film. This will allow gluten to swell. As a result, the dough will become more elastic.

Experienced chefs advise mixing the dough for at least ten minutes. Only then will it be possible to achieve the desired result.

Lenten recipe on water

 

Using vegetable or fish fillings, dumplings can be cooked even on the eve of religious holidays.In this case, you need to learn how to make lean dough on water without eggs. There may be many options.

The simplest of them involves the following components:

  • 160 g of flour;
  • 45-55 g of potato starch;
  • 200 g of ice water;
  • a pinch of fine salt.

To make good dough out of all this, you need to:

  1. Pour flour onto a table. Previously, it must be sieved. Make a small indentation in the middle.
  2. Combine starch with water (approximately 60 g).
  3. Pour this mixture into flour, salt and mix thoroughly. The remaining water should not be added immediately, but in portions.

As soon as the dough becomes sufficiently plastic, and will not stick to your hands, you can begin to roll it. Thanks to ice water, it remains soft and will mold well.

On a mineral water

Dough for homemade dumplings can also be made on mineral water.

In this case, compared with the previous options, it will have two main advantages:

  1. The mass will be enriched with useful minerals.
  2. Thanks to the air bubbles present in sparkling water, mixing the ingredients will be much easier.

For this option, you will need:

  • 0.65 kg of flour;
  • 250 ml of sparkling mineral water;
  • 65-70 g of vegetable oil;
  • 5 g of salt.

How to cook:

  1. First, mix salt with water and oil in a separate bowl.
  2. Gradually, in small portions, introduce flour. It is better to mix products first with a whisk, and only then with your hands.
  3. Cover a steep and sufficiently dense mass with a damp towel and make up on the table, literally for half an hour.

After this procedure, the dough can be considered completely ready for further processing. It will roll well even into the thinnest layer.

Elastic dough for homemade dumplings

 

If you use a mixture of water and whole milk as a liquid base, you get even more gentle and elastic dough.

In this case, you need the following set of ingredients:

  • 320 g flour;
  • a pinch of salt;
  • 750 ml of ordinary water;
  • 125 ml of milk;
  • 17 g of vegetable oil.

Preparing the dough in three steps:

  1. Pour the sifted flour in advance into a deep bowl with a slide. If desired, it can be lightly sprinkled on top with dry yeast (optional).
  2. Separately mix water with milk and salt.
  3. Add this mass to the flour.
  4. Pour the food with oil and mix everything thoroughly.

The result is a fairly dense lump of dough that will not creep on the table. This is what an ideal semi-finished product for dumplings should be.

Cooking on kefir

As practice shows, on kefir you can also knead a good dough for dumplings without eggs. For those who are used to the classic version (with water), this method may seem unusual. However, it is definitely worth a try.

To work, you will also need only three main components:

  • 300 g flour;
  • 200 g of kefir;
  • 5 g of salt.

In practice, preparing the dough is not at all difficult:

  1. Pour kefir into a deep container. It must be remembered that it must be cold. The fat content of the product in this case is not of particular importance.
  2. Add salt and mix well until it is completely dissolved.
  3. Continuing mixing, add flour in small portions. No lumps should be present in the test. Continue kneading until the mass stops sticking to your hands.
  4. Wrap the dough in film and let it lie on the table for about half an hour. Gluten should swell.
  5. After 30 minutes, repeat the batch. Repeated mixing should last about ten minutes.

Now you can roll out the finished dough and calmly start sculpting. Dumplings from it are soft and lush. But you need to cook them carefully. With prolonged boiling, they really can creep.

In vegetable oil

The eggs in the dough are usually a gluing component. Without them, the mass will no longer be so dense and at the same time obedient.But the dough for dumplings without eggs can still be made more elastic by adding a little vegetable oil to its recipe. During sculpting, it will become more malleable, and will not break like that.

In this case, you need to take:

  • 3 cups flour 1 cup plain water;
  • 10 g of salt;
  • 35 g of any vegetable oil.

Making this dough is also not a big deal:

  1. First you need to mix the dry ingredients (flour and salt).
  2. Add a measured amount of water to them and mix well. In this form, the mass should stand for about a quarter of an hour.
  3. Knead the dough thoroughly.
  4. Add oil and continue mixing until the lump is even and smooth.

Due to the fact that the dough is partially infused in the process of preliminary kneading, it can immediately be used for rolling and sculpt your favorite dumplings. Moreover, it will even be less glued to the table.

Choux pastry for dumplings without eggs

 

Everyone knows that flour with water is brewed at high temperature, forming a viscous, gelatinous mass. Its presence in the test will make the semi-finished product more elastic. This choux dough for dumplings at home can be prepared in just a few minutes.

You only need to have in stock:

  • 480 g of wheat flour;
  • 50 g of sunflower deodorized oil;
  • some salt;
  • 300 ml of boiling water.

Preparing the dough is quick and easy:

  1. First, in a bowl, combine the oil, salt and all the flour.
  2. Gradually adding boiling water, make the final batch. At first, it is better to use a spatula for work, so as not to burn yourself. Later, when the mass cools a little, you can act with your hands.

The result is a very elastic dough that will roll out very well. And it does not stick to the table and hands at all. In addition, many dumplings can be made from it for the future. Even after prolonged storage in a freezer, dough cooked in boiling water will retain its unique properties and will not crack when cooking.

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